Specialised expertise and digital technologies part of expansion at Givaudan Protein Hub
Givaudan has expanded the Protein Hub at its flagship Zurich Innovation Centre in Kemptthal, Switzerland to support the growth of dairy alternatives.
The expanded Hub offers specialised expertise, state-of-the-art digital technologies, and an integrated portfolio of solutions designed specifically for dairy alternatives. The move – the latest addition to Givaudan’s global innovation ecosystem – is also part of the company’s ambition to accelerate new product development and co-create new food experiences in collaboration with customers.
Doruk Ongan, president Europe Taste & Wellbeing said Givaudan’s approach to co-creation, working side-by-side with customers, partners, start-ups, chefs, academics, is a driving force for innovation.
“We’re excited to open the doors of the Protein Hub to customers in the alternative dairy space, so we can shape the future of this dynamic category together,” Ongan added.
Fabio Campanile, global head of science and technology, Taste & Wellbeing, noted Givaudan’s experts in science and technology focus is on satisfying consumer needs, while exploring the taste and functionality of various protein sources – from plants to precise fermentation –and leading new innovations for the future.
“In addition to our in-house knowledge, technology and research programmes, we have created a global innovation ecosystem to support our customers in markets around the world with facilities such as the Protein Innovation Center in Singapore, the MISTA Center in San Francisco and the Tropical Innovation Lab in Brazil,” he explained.
Customers visiting the Protein Hub in Zurich have direct access to experts to create a product base with their preferred taste and functionality across science and technology, consumer sensory insights, alternative dairy applications.
Customers can also optimise their new product development with Givaudan’s proprietary tools such as TasteSolutions mouthfeel technologies, as well as masking, sugar reduction, solutions that mimic dairy notes, natural colours and clean-label health and nutritional solutions.
To accelerate co-creation efforts, the Protein Hub incorporates the latest digital tools and AI solutions for rapid concepts, prototyping and testing with consumers. By way of example, Givaudan’s ATOM technology uses the power of AI to enhance the taste and aromas of alternative dairy products, and the company’s patented VAS technology, which can be used to test and co-create aromas directly with consumers in real time. The facility also incorporates a state-of-the-art show kitchen, and laboratories with capabilities in chemistry, biotechnology, fermentation, flavour delivery technology, sensory, applications and food science.
